Description
A decadent and visually stunning dessert that combines layers of moist red velvet cake, rich vanilla cheesecake, and creamy cream cheese frosting. Perfect for special occasions and celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 2/3 cup sour cream
- 2/3 cup heavy cream
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, mix oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
- Gradually add dry ingredients to wet, mixing until just combined.
- Divide batter evenly into the pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the cheesecake, beat cream cheese until smooth in a large bowl.
- Add sugar and vanilla, beating until well combined.
- Add eggs one at a time, beating after each addition.
- Stir in sour cream and heavy cream until smooth.
- Pour into a greased and floured 9-inch springform pan and bake for 45–50 minutes or until set.
- Cool cheesecake completely and refrigerate for at least 4 hours or overnight.
- For the frosting, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, beating until fluffy.
- To assemble, place one red velvet cake layer on a platter and spread frosting on top.
- Add cheesecake layer, then another frosting layer.
- Top with second red velvet layer and repeat frosting layer.
- Add final red velvet layer and frost the entire cake.
- Refrigerate for at least 1 hour before serving. Slice and enjoy!
Notes
- Make the cheesecake a day ahead to save time on assembly.
- Use gel food coloring for a more vibrant red hue.
- Store leftovers in the refrigerator for up to 5 days.
- Ensure all ingredients are at room temperature for smooth mixing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 48g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
